Dianne's Own Canned Pasta Sauce - 12 qts
Source of Recipe
My original recipe
List of Ingredients
* Exported from MasterCook *
Dianne's Own Canned Pasta Sauce - 12 qts
Recipe By : Dianne Larson Ward
Serving Size : 1 Preparation Time :0:00
Categories : Canning And Pickles Canning, Preserves, Etc.
Italian Pasta
Sauces Sauces, Condiments, Marinades
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups finely chopped onion
2 cups finely chopped celery
2 cups finely chopped carrots
4 cups chopped fresh spinach -- small chop
1/2 cup chopped garlic -- fresh
1/4 cup olive oil -- extra virgin is best
2 large boxes Roma Tomatoes -- to make 16 qts.
2 cups chopped fresh basil -- small chop
2 teaspoons freshly ground black pepper
2 teaspoons salt
1 teaspoon red pepper flakes
4 shots tabasco sauce
This recipe was planned for slow cooking in an 18 qt Nesco (or other brand) Roaster Oven. It could be made in a very large covered pan in the oven with the oven set to 250f.
Pour the olive oil into a large frying pan and gently saute the onion, celery, carrots, spinach, and garlic until the onion is clear. Do not brown the vegetables. Set aside.
Use a non-stick spray on the interior of the Nesco cooking pan (or roaster pan).
Get about 2 quarts of water boiling in a 3 qt sauce pan. have a large bowl filled 2/3 full with ice water sitting nearby. Drop several clean tomatoes into the boiling water. When the skin splits (watch carefully!) Pull each one out with a straining spoon or some similar device which will drain and lift. Plunge them quickly into the cold water.
Cut a thin slice off the stem end and peel the skin right off the tomato. Discard the slice and the skin. Put a colendar over a large bowl to receive the draining juices of the tomatoes. Chop tomatoes a bit and stir up slightly to make them drain into the bowl. Continue blanching, peeling and draining the tomatoes until you have a total of 16 quarts of the drained tomatoes. I dumped them in the Nesco each time I had 2 qts. blanched and drained. SAVE THE DRAINING LIQUID!
When you are done draining the tomatoes:
1. Add the sauteed vegetables to the tomatoes in the roaster pan. Add basil, black pepper, salt, red pepper flakes, and tabasco sauce. This will nearly fill the 18 qt roaster pan. Turn on the roaster to about 350f. and bring to a good simmer. Lower heat cover, and stir ocasionally to prevent burning Let it simmer while you do #2 below.
2. Pour all the reserved liquid into a large saucepan and start it boiling on the stove to make a thicker more concentrated liquid. When the juice has cooked down to half of what you started with add it to the tomatoes in the roaster pan.
Stir the thickened juice into the simmering tmato mixture and let it simmer at about 225f overnight or all day. Don't rush it. Let it continue to simmer until it is quite thick.
For the next step I used a large straining scoop to remove about 2 qts at a time of the lumpy sauce to a 3 qt. saucepan. I then used my immersion blender to blend the sauce to a smooth thick consistancy. A food mill woulod also work. Don't try to put a boiling hot liquid into a standard blender. Blend a load , put it back in the roaster pan, take another load, blend...etc Until you have scooped out all of the lumps and given the sauce a thick fairly smooth texture.
Fill hot quart Mason jars with the hot tomato sauce. Follow standard prectices for canning...wiping food particles from the lip of the jar before adding the lid and ring, tightening the ring, etc.
Following the directions for processing in your Pressure Canner Process at 10 lbs pressure for 20 minutes.
Don't forget to label and date your sauce.
A lot of work but the result is worth every minute of it! Yield 12 quart jars.
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NOTES : This recipe was devised 9-6-2003 using two large boxes of Roma tomatoes brought from eastern WA. It's is thick, spicy and I think it's delicious! Great for pasta, for the sauce used in lasagna, or for any use where you would need a quart of a good, thick, richly flavored tomato sauce. The trick is the long slow cooking and the use of an immersion blender (food mill would work) to make it fairly smooth and help it to thicken.
I used 5 of the small packages of fresh basil found in Safeway (2/3 oz. each) and leaves of 1 whole small plant I had in the greenhouse. Stems of all were removed.Recipe
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